(1) Piece of sheet metal or metal roofing approximately
3' x 3', or use ends cut from steel drums

(6) 1" x 6" boards 3' long for smokehouse cover (cypress
preferred)

Directions For Making

Use an old metal drum or tub 14"-16" high or cut a section
from the drum to make a firebox. Set up the smokehouse as shown above and
be sure that the tile or stove pipe smokestack is covered with at least
two inches of dirt. The bottom of the smokehouse drum should be packed
with dirt around the outside.

It is desirable to clean the smokehouse drum free
of rust and paint it with an Epoxy resin base paint which is resistant
to acids, alkalies, fats, moisture and high temperatures. Drums properly
painted with this type of paint will last longer, clean easier and furnish
cleaner smoked meat.

Directions For Smoking

Build a fire in the firebox with non-resinous dry wood.
After the wood has burned down to red coals, put on a few pieces of green
hardwood or hardwood sawdust. If green wood is not available, use semi-dry
wood or hardwood sawdust.

Hang pieces of meat in the drum, 6 to 8 inches apart.
Put cover on firebox and place wood cover on top of drum, weighting it
down with a stone or brick. Keep temperature in the drum below 140-150°F.
If there is not enough draft, raise firebox cover at the back. Smoke meat
until it is a bright nut brown color. This may take several hours or most
of the day, depending on the heat of the firebox and the outside temperature.

After this process, the meat is now smoked, but not
cooked. The internal temperature of a smoked meat product is in the 140°
range. Smoked products are NOT fully cooked, remove meat from smokehouse
and cook thoroughly before eating.

Remember:

Keep wood or sawdust smoldering instead of burning.

Use only non-resinous wood or sawdust.

Never smoke meat until after it has hung long enough
to be dry on the outside. Wet meat does not smoke properly.